AuthorGB Hernandez
RatingDifficultyIntermediate

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Yields3 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
Ingredients
 4 Chicken breasts (about 7 oz raw each)
 ½ cup Ground pork rinds ( obtain by processing pork rinds in the blender or food processor until finely grounded)
  cup Almond flour
 Salt and pepper to taste
 1 tsp Garlic powder
 ¼ cup Coconut oil or avocado oil
 2 Large eggs
 ¼ cup Sugar-free almond or coconut milk
 ¼ cup Pasta sauce, sugar-free
 ½ cup Shredded mozzarella cheese
 ¼ cup Grated Parmesan cheese
Instructions
1

In a shallow bowl mix the ground pork rinds, almond flour, garlic powder, salt, and pepper.

2

In another shallow bowl, whisk the eggs with the almond milk for 30 seconds.

3

Start by soaking the chicken breast onto the liquid mix and then flip them in the dry ingredients until well covered, you can refrigerate them for about 1 hour and repeat the process once again if you’d prefer a thicker coat. Repeat the first two steps with the rest of the chicken breast.

4

Heat a saucepan to medium heat add coconut or avocado oil and fry chicken breast carefully, check readiness with a meat thermometer, it is ready once it reaches 165F.

5

Heat the pasta sauce.

6

Once all ready, place them in a baking dish, cover them with pasta sauce and mozzarella cheese and parmesan cheese
Serve hot.

 

Category

Ingredients

Ingredients
 4 Chicken breasts (about 7 oz raw each)
 ½ cup Ground pork rinds ( obtain by processing pork rinds in the blender or food processor until finely grounded)
  cup Almond flour
 Salt and pepper to taste
 1 tsp Garlic powder
 ¼ cup Coconut oil or avocado oil
 2 Large eggs
 ¼ cup Sugar-free almond or coconut milk
 ¼ cup Pasta sauce, sugar-free
 ½ cup Shredded mozzarella cheese
 ¼ cup Grated Parmesan cheese

Directions

Instructions
1

In a shallow bowl mix the ground pork rinds, almond flour, garlic powder, salt, and pepper.

2

In another shallow bowl, whisk the eggs with the almond milk for 30 seconds.

3

Start by soaking the chicken breast onto the liquid mix and then flip them in the dry ingredients until well covered, you can refrigerate them for about 1 hour and repeat the process once again if you’d prefer a thicker coat. Repeat the first two steps with the rest of the chicken breast.

4

Heat a saucepan to medium heat add coconut or avocado oil and fry chicken breast carefully, check readiness with a meat thermometer, it is ready once it reaches 165F.

5

Heat the pasta sauce.

6

Once all ready, place them in a baking dish, cover them with pasta sauce and mozzarella cheese and parmesan cheese
Serve hot.

Keto Chicken Parm

Comment

  1. Are these boneless chicken breasts or does it really matter?

    1. GB Hernandez says:

      Hi Dr. David, we used boneless chicken breast but yes, it doesn’t matter.

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